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FRESH APPLE, HONEY, DRIED MANGO
Burundi Kibingo for COHatch
Burundi Kibingo for COHatch
It's about time we had another Burundi in the house! Notes of tropical fruit and honey splash together into just the right level of juicy and syrupy sweet. Kibingo has us savoring every sip like the waning days of summer.
Producer: 3,500 Local Farmers, Kibingo Washing Station
Region: Kayanza
Varietals: Bourbon
Altitude: 1893 masl
Process: Washed Microlot
Importer: Cafe Imports
Tasting Notes: Fresh Apple, Honey, Dried Mango
Roast Level: 2
Regular price
$68.75
Regular price
Sale price
$68.75
Unit price
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per
Shipping calculated at checkout.
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Whole Bean
Whole Bean
Note: All coffee is sold Whole Bean. To learn why, check out this Blog Post. If you'd like your coffee ground, please say so in the Special Instructions box at checkout. Let us know what device you're brewing on so we can get the grind right (ie. Ground for French Press).
Shipping & Fulfilment
Shipping & Fulfilment
Roasted on Monday and Thursday, shipped the day after.
KIBINGO WASHING STATION
Like many of its neighbors in Africa, Burundi produces microlots almost by default. Each farmer owns an average of 1/8-1/4 hectare and delivers cherries to centralized depulping and washing stations. Microlots are selected out of the daylots created by various centralized washing stations, based cup quality.
This purchasing style makes it nearly impossible, if not completely impossible, to arrive at single-producer or single-farm lots. Instead, coffees are typically sold under the appellation of the washing station.
This fine coffee hails from the KIBINGO WASHING STATION in Kayanza, Burundi, which accepts coffee from over 3,500 local farmers who are reliant upon coffee for their livelihood.
Attention to detail in the processing makes a big difference. Meticulous sorting, fermenting and washing are necessary to create quality and uniformity among the coffee. The typical processing method in Burundi is somewhat similar to Kenya, with a “dry fermentation” of roughly 12 hours after de-pulping, followed by a soak of 12–14 hours in mountain water. Coffees are floated to sort for density, then soaked again for 12–18 hours before being dried in parchment on raised beds.
Sourcing and exporting from this landlocked country is difficult, but this stunning sugar-fruit coffee is worth it.
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